What is gluten?
Gluten is a substance formed when two proteins naturally present in certain cereals: gliadin and glutenin, come into contact with water.
What is gluten used for?
Gluten plays an important role in the preparation of baked goods. Gliadin affects extensibility and glutenin elasticity. Two essential factors in obtaining airy and fluffy bread.
Did you know?
Gluten is used as a binder in the production of industrial meats and sausages. Gluten is hidden in foods you might not think of, such as chocolate, breadcrumbs, cold cuts, etc.
Foods rich in gluten.
Gluten is found mainly in five cereals: rye, oats, wheat, barley and triticale.
Special case of oats.
Oats do not contain gliadin like wheat, but rather another molecule with a similar composition: avenin. It is therefore said to have the same physiological effects as gliadin. However, several studies have shown that pure oats are tolerated by a large proportion of people suffering from celiac disease (a condition that affects people with gluten intolerance). Although there is always a risk, only a small percentage of people with celiac disease react to avenin. While some manufacturers offer gluten-free oats, they are nonetheless not recommended for rare cases of gluten and avenin intolerance. Indeed, oats, often stored and processed in the same factories as wheat, rye, and barley, are often contaminated with gluten. This is why there are now so-called "clean" oat processing lines that guarantee dedicated storage and transport areas to eliminate any risk of cross-contamination. This is the kind of logistics we use at OKR
In addition, our facilities are regularly and rigorously cleaned and we carry out tests on our products to avoid any risk of contamination.
Are you sensitive or intolerant to gluten?
Introducing gluten too early into a child's diet (before the age of 6 months) or a genetic predisposition can cause sensitivity or even hypersensitivity to gluten and, in some cases, contribute to the onset of celiac disease.
Gluten sensitivity.
It's important to note that being sensitive to gluten does not necessarily mean you have celiac disease. These two conditions are completely different. In predisposed individuals, sensitivity is characterized by symptoms such as bloating, nausea, diarrhea, constipation, headaches, fatigue, etc., following gluten consumption. Unlike celiac disease, this physiological reaction does not involve the immune system. It is difficult to determine the rate of people sensitive to gluten in France, as many self-diagnose and stop consuming gluten without medical advice.
Gluten intolerance: celiac disease.
Celiac disease is an autoimmune disease (the immune system attacks the body rather than defending it) characterized by chronic inflammation of the intestine caused by the ingestion of gluten. It is the consumption of gluten by genetically predisposed individuals that triggers celiac disease. Today, 1% of the world's population suffers from this disease. Celiac disease is more easily recognizable than gluten sensitivity. Symptoms include abdominal pain, digestive problems, vomiting, bloating, weight loss, chronic diarrhea, loss of appetite, nausea, fatigue, and even joint pain. Celiac disease is diagnosed by biopsy to detect the abnormal presence of antibodies. There is only one treatment for this disease: adopting a strict gluten-free diet. But unlike simple gluten sensitivity, celiac disease can cause intestinal damage, making it important for those diagnosed to exclude all gluten from their diet. All OKR meals are guaranteed gluten-free.
How to avoid gluten in everyday life?
While adopting such a diet may seem complicated, there are now more and more alternatives designed specifically to meet the needs of people with this condition. For example, there are many substitutes for grain products (bread, pasta, muesli) made from gluten-free grains, such as rice, corn, or buckwheat. It is also now easier to find gluten-free alternatives to basic products such as wheat flour, which can be replaced with corn flour.
What is the benefit of a gluten-free diet?
Gluten is a ubiquitous source of plant-based protein in the modern diet. Despite this, many people choose to remove it from their diets even without being hypersensitive or intolerant. In fact, some people experience improved digestion and reduced bloating after meals by eliminating gluten. If you suspect a sensitivity or want to eliminate gluten from your diet, talk to your doctor.
In summary.
Gluten is a combination of two proteins: gliadin and glutenin, with water. It is found in rye, oats, wheat, barley, and triticale (SABOT). Two diseases are linked to gluten consumption: gluten sensitivity and celiac disease.
